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{{Short description|Pork from a leg cut that has been preserved by wet or dry curing, with or without smoking}}
{{this|the cut of meat}}
{{For multi|the cured but uncooked leg of pork|Gammon (meat)|other uses|Ham (disambiguation)}}
[[File:NCI clove ham.jpg|thumb|275px|Ham with [[clove]]s.]]
{{pp-semi-indef}}
{{Use dmy dates|date=November 2020}}
{{Infobox food
| name = Ham
| image = Ham (4).jpg
| image_size =
| caption = Half of a bone-in ham, studded with [[clove]]s
| alternate_name =
| country =
| region =
| associated_cuisine =
| creator =
| course =
| type = [[food preservation|Preserved]] meat
| year =
| mintime =
| maxtime =
| served =
| main_ingredient = [[Curing (food preservation)|Cured]] leg [[cut of pork|cut]] pork
| minor_ingredient =
| variations =
| serving_size = 100 g
| calories =
| calories_ref =
| protein =
| fat =
| carbohydrate =
| glycemic_index =
| similar_dish =
| cookbook =
| commons =
| other =
| no_recipes = false
}}


[[File:Schinken-gekocht.jpg|thumb|right|Typical slice of ham]]
'''Ham''' is a cut of meat from the thigh of the hind leg of certain animals, especially a [[Domestic pig|pig]].<ref>{{cite web|url=http://www.thefreedictionary.com/Ham|title=Ham|last=Anon|work=The free online Dictionary|publisher=Farlex|accessdate=8 October 2010}}</ref> Most ham is [[Curing (food preservation)|cured]] and may be served cooked or uncooked. In the United Kingdom, South Africa, the Isle of Man, and Ireland, cuts of ham cured on the bone like [[bacon]] are known as "gammon"
'''Ham''' is [[pork]] from a leg [[cut of pork|cut]] that has been [[food preservation|preserved]] by wet or dry [[Curing (food preservation)|curing]], with or without [[smoking (cooking)|smoking]].<ref name=Chambers>"Bacon: Bacon and Ham Curing" in ''[[Chambers's Encyclopædia]]''. London: [[George Newnes Ltd|George Newnes]], 1961, Vol. 2, p. 39.</ref> As a [[processed meat]], the term ''ham'' includes both whole cuts of meat and ones that have been mechanically formed.


Ham is made around the world, including a number of regional specialties. In addition, numerous ham products have specific geographical naming protection.
==Etymology==
HAM HOUSE HAM HOUSE THE WORD HAM IS HAMMINGTON The word '''ham''' is derived from the [[Old English]] ''ham'' or ''hom'' meaning the hollow or bend of the knee.<ref>{{cite book|title=Shorter Oxford English Dictionary|editor=Brown, Lesley|publisher=Oxford University press|location=Oxford|year=2007|edition=Sixth|volume=II|pages=3611}}</ref>


==Regional use==
== History ==
The preserving of pork leg as ham has a long history, with traces of production of cured ham among the [[Etruscan civilization]] known in the 6th and 5th century BC.<ref>{{Cite journal |url=https://ricerca.gelocal.it/gazzettadimantova/archivio/gazzettadimantova/2013/09/26/NZ_34_01.html |first=Maria Antonietta |last=Filippini |title=Quegli Etruschi che vendevano prosciutti |trans-title=Those Estruscan that sold hams |journal=Gazzetta di Mantova |date=26 September 2013 |language=it |access-date=5 April 2022 |archive-date=22 September 2022 |archive-url=https://web.archive.org/web/20220922074859/https://ricerca.gelocal.it/gazzettadimantova/archivio/gazzettadimantova/2013/09/26/NZ_34_01.html |url-status=dead }}</ref>
===Bulgaria===
[[Elenski but]] is a dry-cured [[ham (meat)|ham]] from the town of [[Elena, Bulgaria|Elena]] in northern Bulgaria and a popular [[delicacy]] throughout the country. The meat has a specific taste and can be preserved in the course of several years, owing much to the unique process of making the product and the climatic conditions of the part of [[Stara Planina]] where Elena is located.


[[Cato the Elder]] wrote about the "salting of hams" in his ''{{Lang|la|[[De agri cultura]]}}'' tome around 160 BC.<ref>{{cite journal|journal=British Journal of Nutrition|volume=1|issue=2–3|date=December 1947|pages=269–274|title=The Action of Salts and other Substances Used in the Curing of Bacon and Ham|last=Callow|first=EH|doi=10.1079/bjn19470037|pmid=18907930|doi-access=free}}</ref>
===China===
[[File:JinhuaHam.jpg|thumb|right|[[Jinhua ham]] in China]]


There are claims that the Chinese were the first people to mention the production of cured ham.<ref name=zeuthen>{{cite book|title=Meat Fermentation Worldwide: History and Principles|last=Zeuthen|first=Peter|url=https://books.google.com/books?id=ie2IxsLTqfgC&pg=PA3|isbn=978-0-470-37634-8|year=2008|publisher=John Wiley & Sons }}</ref> ''{{Lang|fr|[[Larousse Gastronomique]]}}'' claims an origin from [[Gaul]].<ref>{{cite book|title=Larousse Gastronomique|year=2009|publisher=Hamlyn|isbn=978-0-600-62042-6}}</ref> It was certainly well established by the Roman period, as evidenced by an import trade from Gaul mentioned by [[Marcus Terentius Varro]] in his writings.<ref name=zeuthen />
Chinese dry-cured hams have been recorded in texts since prior to [[Song dynasty]] and used in myriad dishes. Several types are existent in [[Qing dynasty]] and used in dishes of stewing hams (火腿炖肘子), and vegetables, or for a wide variety of soup and important [[Asian soup|soup stocks]]. One of the most famous Chinese hams is the [[Jinhua ham]], a [[dry-cured ham]] which is used to produce a dish known as "[[Buddha jumps over the wall]]". Jinhua ham is used in Chinese cuisines to flavor stewed and braised foods as well as for making the stocks and broths of many [[Asian soups#Traditional soup bases|Chinese soups]]. The ham was awarded first prize in the 1915 [[Panama International Merchandise Exhibition]].<ref name=AFST>{{citation|title=Asian foods: science & technology|first= Catharina Yung-Kang|last= Wang Ang |first2=KeShun |last2=Liu |first3=Yao-Wen |last3=Huang |publisher=CRC Press|year=1999|isbn= 9781566767361|pages=209–212}}</ref>


The modern word ''ham'' is derived from the [[Old English]] ''{{Lang|ang|ham}}'' or ''{{Lang|ang|hom}}'' meaning the hollow or bend of the knee, from a Germanic base where it meant 'crooked'. It began to refer to the cut of pork derived from the hind leg of a [[pig]] around the 15th century.<ref>{{cite book|title=Shorter Oxford English Dictionary|editor=Brown, Lesley|publisher=Oxford University press|location=Oxford|year=2007|edition=Sixth|volume=II|page=3611}}</ref>
===France===
[[File:Making Jambon de Bayonne--Step 4.jpg|200px|left|thumb| Hams aging in an atmospherically-controlled storage room in [[Mazerolles, Pyrénées-Atlantiques|Mazerolles]], Béarn]]
{{main|Bayonne ham}}
'''Bayonne Ham''' or '''Bayonne''' is an air dried salted ham that takes its name from the ancient port city of [[Bayonne]] in the far South West of France (Le [[Pays Basque]] or Basque country).


Because of the preservation process, ham is a compound foodstuff or ingredient, being made up of the original meat, as well as the remnants of the preserving agent(s), such as salt, but it is still recognised as a food in its own right.<ref>{{cite web|publisher=Food Standards Agency Scotland|page=31|title=Labelling and Composition of Meat Products: Guidance Notes|url=http://www.food.gov.uk/multimedia/pdfs/meatproductguidancescot.pdf|access-date=10 October 2013|archive-date=20 November 2012|archive-url=https://web.archive.org/web/20121120194916/http://www.food.gov.uk/multimedia/pdfs/meatproductguidancescot.pdf|url-status=dead}}</ref>
'''Jambon de Paris''' is a wet-cured, boneless ham, which is served cold in thin slices and is a favourite of French families, especially children, to fix a quick meal.


===Germany===
== Methods ==
Ham is produced by [[curing (food preservation)|curing]] raw pork by [[Salting (food)|salting]], also known as dry curing, or [[brining]], also known as wet curing. Additionally, [[smoking (cooking)|smoking]] may be employed, and seasonings may be added.
[[File:Schinken-roh.jpg|thumb|right|250px|Sliced [[Black Forest ham]], a German product]]
Regional varieties of dry-cured, smoked hams include:
* '''[[Ammerländer Schinken]]''', from the [[Ammerland]] area of North Germany. It is cured using a dry mixture of sea salt, brown sugar, and spices.
* '''[[Black Forest ham|Schwarzwälder Schinken]]''', from the [[Black Forest]] region. It is seasoned, dry cured, then smoked over [[sawdust]] and [[fir]] brush.
* '''Westfälischer Schinken''', produced from acorn-fed pigs raised in [[Westfalen|Westphalia]]. The resulting meat is dry cured and then smoked over a mixture of [[beech]]wood and [[juniper]] branches.<ref>[http://www.hormel.com/kitchen/glossary.asp?id=34655 Hormel.com]</ref>


===Italy===
=== Dry-cured ===
[[File:ProsciuttoSeaSalt.JPG|thumb|right|Sea salt being added to raw pork leg as part of a dry cure process]]
[[File:Prosciutto di Parma - affettato2.jpg|thumb|left|225px|Slices of [[Prosciutto di Parma]] (cured ham)]]
Traditional dry cure hams may use only salt as the curative agent, although this is comparatively rare.<ref name=meat>{{cite web|url=http://www.meatsandsausages.com/sausage-making/curing/methods|title=Curing Methods|publisher=Meat and Sausages.com}}</ref> This process involves cleaning the raw meat, covering it in salt while it is gradually pressed to squeeze out fluid. Specific herbs and spices may be used to add flavour during this step. The hams are then washed and hung in a dark, temperature-regulated place until dry. It is then hung to air for another period of time.
In Italy, ham is called '''[[prosciutto]]''', and can be either cured '''(prosciutto crudo)''' or cooked '''(prosciutto cotto)'''.


The duration of the curing process varies by the type of ham. For example, [[Jinhua ham]] takes approximately 8 to 10 months to complete,<ref name=Zhou>{{Citation|first1=G.H. |last1=Zhou |first2=G.M. |last2=Zhao |title=Biochemical changes during processing of traditional Jinhua ham |journal=Meat Science |year=2007 |pages=114–120|volume=77|issue=1 |doi=10.1016/j.meatsci.2007.03.028|pmid=22061402 }}</ref> [[Jamón#Jamón serrano|jamón serrano]] cures in 9–12 months, prosciutto di Parma takes more than 12 months, and [[Jamón ibérico|Iberian ham]] can take up to 2 years to reach the desired flavor characteristics.<ref>{{cite journal|journal=European Food Research and Technology|year=2001|volume=213|issue=2|pages=83–87|title=Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham|first1=Miguel Angel|last1=Sentandreu|first2=Fidel|last2=Toldrá|doi=10.1007/s002170100355|s2cid=84654103}}</ref> Many dry-cured hams, such as [[prosciutto]], are eaten without being cooked.<ref>{{Cite news |title='Taste My Prosciutto', He Said With a Drawl (Published 2003) |author= |newspaper=New York Times |date=17 September 2003 |url= https://www.nytimes.com/2003/09/17/dining/taste-my-prosciutto-he-said-with-a-drawl.html |quote=Dry-curing with salt helps prevent bacterial growth, making the hams safe to eat uncooked. ... 'prosciutto crudo' is raw, air-dried pork (although safe and ready to eat thanks to the curing process)}}</ref>
Earliest evidence of ham production in Italy comes from the [[Roman Republic|Republican Roman]] period (400-300 BC).
Modern Italian and European Union legislation grants a [[protected designation of origin]] to several raw hams, which specify where and how these types of ham can be produced.
There are several such hams from Italy, each one with a peculiar production process.
Parma ham, the so called [[Prosciutto di Parma]], has almost 200 producers concentrated in the eastern part of [[Province of Parma|Parma Province]]. Its production is regulated by a quality consortium that recognizes qualifying products with distinctive mark. Only larger fresh hams are used (12-13 kilograms). Curing uses relatively little salt, but can include garlic salt and sugar, producing a sweeter meat. After salting, the meat is sealed with pig fat over the exposed muscle tissue, which slows drying. Curing occurs over a minimum 12 months. This curing method uses only salt, without nitrates and without spices. No conserving substances are added. [[San Daniele del Friuli|San Daniele]] ham (Prosciutto di San Daniele) is the most similar to Parma ham, especially the low quantity of salt added to the meat, and is the most prized ham. Other raw hams include the so called "nostrani" or "nazionali" or "toscani"; they are more strongly flavoured and are produced using a higher quantity of salt.


Most modern dry cure hams also use [[nitrite]]s (either [[sodium nitrite]] or [[potassium nitrite]]), which are added along with the salt. Nitrites are used because they prevent bacterial growth and, in a reaction with the meat's [[myoglobin]], give the product a desirable dark red color. The amount and mixture of salt and nitrites used have an effect on the shrinkage of the meat.<ref>{{cite journal|journal=Journal of Food Science|title=Effect of salt, phosphates and other curing ingredients on shrinkage of lean pork meat and quality of smoked processed ham|first1=Eugen|last1=Wierbicki|first2=John J|last2=Howker|year=1976|volume=41|issue=5|pages=1116–1121|doi=10.1111/j.1365-2621.1976.tb14399.x}}</ref> Because of the toxicity of nitrite, some areas specify a maximum allowable content of nitrite in the final product. Under certain conditions, especially during cooking, nitrites in meat can react with degradation products of [[amino acid]]s, forming [[nitrosamine]]s, which are known [[carcinogen]]s.<ref>{{Cite journal
Prague ham (Prosciutto di Praga), although originated in [[Prague]] in the early 1900, is one of the most known Italian cooked hams, and the province of [[Trieste]] is the center of its production.<ref name="Prosciutto di Praga">
| last1 = Jakszyn | first1 = P.
{{Cite web|url=http://www.ersa.fvg.it/divulgativa/prodotti-tradizionali/carni-fresche/prosciutto-cotto-praga|title=Origins of 'Prosciutto di Praga' from the Friuli Venezia Giulia region (in Italian)|accessdate=2010-08-21}}</ref>
| last2 = Gonzalez | first2 = C. A.
| title = Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence
| journal = World Journal of Gastroenterology
| volume = 12
| issue = 27
| pages = 4296–4303
| year = 2006
| pmid = 16865769
| pmc=4087738
| doi=10.3748/wjg.v12.i27.4296
| doi-access = free
}}</ref>


The dry curing of ham involves a number of [[enzyme|enzymatic]] reactions. The enzymes involved are [[proteinase]]s ([[cathepsin]]s – [[Cathepsin B|B]], [[Cathepsin D|D]], [[Cathepsin H|H]] & [[Cathepsin L1|L]], and [[calpain]]s) and [[exopeptidase]]s ([[peptidase]] and [[aminopeptidase]]).<ref name=toldra>{{cite journal|last1=Toldrá|first1=Fidel|last2=Flores|first2=Mónica|title=The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham|journal=Critical Reviews in Food Science and Nutrition|year=1998|volume=38|issue=4|pages=351–352|doi=10.1080/10408699891274237|pmid=9626490}}</ref> These enzymes cause [[proteolysis]] of muscle tissue, which creates large numbers of small [[peptide]]s and free [[amino acid]]s, while the [[adipose]] tissue undergoes [[lipolysis]] to create free fatty acids.<ref name=toldra /> Salt and phosphates act as strong inhibitors of [[proteolysis|proteolytic activity]].<ref>{{cite journal|journal=Meat Science|title=Effect of curing salt and phosphate on the activity of porcine muscle proteases|year=1989|volume=24|issue=4|pages=241–249|last1=Sárraga|first1=Carmen|last2=Gil|first2=Marta|first3=Jacint|last3=Arnau|first4=Josep M|last4=Monfort|doi=10.1016/0309-1740(89)90042-9|pmid=22054673}}</ref> Animal factors influencing enzymatic activity include age, weight, and breed.<ref>{{cite journal|first1=Carmen|last1=Sárraga|first2=Marta|last2=Gil|first3=José Antonio|last3=García-Regueiro|journal=Journal of the Science of Food and Agriculture|title=Comparison of calpain and cathepsin (B,L and D) activities during dry-cured ham processing from heavy and large white pigs|volume=62|issue=1|pages=71–75|date=1993|doi=10.1002/jsfa.2740620110 }}</ref> During the process itself, conditions such as temperature, duration, water content, [[redox potential]], and salt content all have an effect on the meat.<ref name=toldra />
===Montenegro===
[[File:Пршут.jpg|thumb|130px|[[Njeguška pršuta]]]]
[[Njeguška pršuta]] is an air-dried ham made in [[Njeguši]], a village in Montenegro. Its particular flavor and aroma are the result of the mixture of sea and mountain air and wood burned during the drying process. It is similar to bacon.<ref name="Montenegrin Cuisine">{{Cite web|url=http://www.montenegroguide.com/cuisine/|title=Montenegro Guide|accessdate=2009-04-22|publisher=MontenegroGuide.com}}</ref><ref name="Montenegrin Cuisine2">{{Cite web|url=http://www.colonialvoyage.com/ricette/eng/montenegro/index.html|title=Recipes of Montenegro|accessdate=2009-04-22|publisher=www.colonialvoyage.com}}</ref>


The salt content in dry-cured ham varies throughout a piece of meat, with gradients determinable through sampling and testing or non-invasively through [[X-ray computed tomography|CT scanning]].<ref>{{Cite journal|journal=Meat Science|title=Salt distribution in dry-cured ham measured by computed tomography and image analysis|last1=Vestergaard|first1=Christian|first2=Søren G|last2=Erbou|first3=Torunn|last3=Thauland|first4=Jens|last4=Adler-Nissen|first5=Per|last5=Berg|volume=69|issue=1|date=January 2005|pages=9–15|doi=10.1016/j.meatsci.2004.06.002|pmid=22062634}}</ref>
===Philippines===
In the Philippines, ham, or ''hamon'' as it is called (from the Spanish [[jamón]]) is normally associated with the Yuletide season. There are local variants of Jamón Serrano, and there is ''Hamon de Bola'', which is a ball-shaped wet cured ham, among other varieties. There is also tinned processed ham—the type in cans—available year round in groceries. The main Christmas ham, similar to a Chinese ham and served in some [[Nochebuena|Noche Buenas]], is similar to a dry cured one, and it has to be cooked in a special sweet broth after being soaked to reduce the salt. Then the ham is scored and glazed, and roasted. ''Hamon de Bola'', produced by the major Philippine food manufacturers ([[CDO-Foodsphere]], [[Purefoods-Hormel]], [[Swift's]], among others), is usually offered as gifts to employees in most companies and government offices during the Yuletide season. This can be either baked or fried. As with the other dishes "localized" from foreign sources, the Philippine palate favors the sweeter variety of ham.


===Portugal===
=== Wet-cured ===
Wet-cured hams are [[brining|brined]], which involves the immersion of the meat in a [[brine]], sometimes with other ingredients such as sugar also added for flavour. The meat is typically kept in the brine for around 3 to 14 days.<ref name=meat /> Wet curing also has the effect of increasing volume and weight of the finished product, by about 4%.
[[File:Presunto de Chaves.jpg|thumb|Portuguese Presunto from Chaves]]
[[File:Presunto de Chaves em feira medieval.jpg|thumb|Portuguese Presunto from Chaves, ready to be sliced]]


The wet curing process can also be achieved by pumping the curing solution into the meat. This can be quicker, increase the weight of the finished product by more than immersion, and ensure a more even distribution of salt through the meat. This process is quicker than traditional brining, normally being completed in a few days.<ref>{{cite journal |last1=Deibel |first1=RH |last2=Niven |first2=CF |date=September 1958 |title=The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines |journal=[[Applied Microbiology]] |volume=6 |issue=5 |pages=323–327 |doi=10.1128/AM.6.5.323-327.1958 |pmc=1057423 |pmid=13571973}}</ref>
In Portugal, besides several varieties of wet-cured hams called '''fiambre''' (not to be confused with the Guatemalan dish, also called [[fiambre]]), the most important type of ham is '''[[presunto]]''', a dry-cured ham similar to Spanish jamón and Italian [[prosciutto]]. There is a wide variety of presuntos in Portugal; among the most famous are presunto from [[Chaves (Portugal)|Chaves]] and presunto from [[Alentejo]] made from [[black Iberian pig]]; (see also [[pata negra]]).


Wet-cured ham is usually cooked, either during processing, or after ageing.<ref>{{Cite encyclopedia |title=Cooked Ham |encyclopedia=Encyclopedia of Food and Health |publisher=[[Science Direct]] |url=https://www.sciencedirect.com/science/article/pii/B978012384947200369X |access-date=24 October 2021 |date=2016 |pages=303–306 |doi=10.1016/B978-0-12-384947-2.00369-X |isbn=9780123849533 |last2=Reig |first2=M. |last1=Toldrá |first1=F.}}</ref><ref>{{Cite web |last1=Alexander |first1=Maurice A. |last2=Stringer |first2=William C. |date=n.d. |title=Country Curing Hams |url=https://extension.missouri.edu/publications/g2526 |access-date=24 October 2021 |website=Extension - [[University of Missouri]]}}</ref><ref>{{Cite web |title=Prosciutto Cotto - Ingredient - FineCooking |author= |work=FineCooking |date= |access-date=27 October 2021 |url=https://www.finecooking.com/ingredient/prosciutto-cotto |archive-date=19 March 2022 |archive-url=https://web.archive.org/web/20220319075026/https://www.finecooking.com/ingredient/prosciutto-cotto |url-status=dead }}</ref><ref>{{cite web |author= |date=n.d. |title=Tesco Prosciutto Cotto 100G |url=https://www.tesco.com/groceries/en-GB/products/304781404 |url-status=live |archive-url=https://web.archive.org/web/20210127012851/https://www.tesco.com/groceries/en-GB/products/304781404 |archive-date=27 January 2021 |website=[[Tesco]] |accessdate=27 October 2021}}</ref><ref>{{Cite web |title=Naturals Prosciutto Cotto (made in New Jersey, US)|author= |website=Rovagnati US |date= |access-date=27 October 2021 |url= https://www.rovagnati.us/product/naturals-prosciutto-cotto/}}</ref> It is first brined, then cooked in a container and finally surface pasteurized. Italian regulations allow it to contain salt, nitrites, sugar, dextrose, fructose, lactose, maltodextrin, milk protein, soy protein, natural or modified starches, spices, gelatin, and flavorings.<ref>Decreto 21 Settembre 2005, "Disciplina della
===Romania===
produzione e della vendita di taluni prodotti di salumeria", Section I, "Prosciutto cotto" [https://www.alimenti-salute.it/sites/default/files/2005_9_21_0.pdf]</ref>
In Romania, ham is called şuncă/şonc/şoancă/jambon. Usually it is dry cured, always with granular salt; in [[Transilvania]] and [[Banat]], [[paprika]] might be added.


===Spain===
=== Smoking ===
Ham can also be additionally preserved through [[smoking (cooking)|smoking]], in which the meat is placed in a [[smokehouse]] (or equivalent) to be cured by the action of smoke.
[[File:Jamon Iberico.jpg|thumb|left|200px|Jamón ibérico on display on a market in [[Barcelona]], Spain]]
[[File:Jamón de Huelva.jpg|thumb|Spanish [[jamón serrano]] of Huelva]]
One of the more exacting ham regulatory practices can be found in Spain, where ham is called jamón. Hams in Spain are not only classified according to preparation, but also the breed, the pre-slaughter diet and region of preparation are considered important.


The main flavor compounds of smoked ham are [[guaiacol]], and its 4-, 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol. These compounds are produced by combustion of lignin, a major constituent of wood used in the smokehouse.<ref>Wittkowski, Reiner; Ruther, Joachim; Drinda, Heike; Rafiei-Taghanaki, Foroozan "Formation of smoke flavor compounds by thermal lignin degradation" ACS Symposium Series (Flavor Precursors), 1992, volume 490, pp 232–243. {{ISBN|9780841222229}}</ref>
The '''[[jamón serrano]]''' (Serrano Ham) comes from the '''white pig'''.
The regional appellations of Spanish Serrano ham include the following:
* Cured ham of [[Trevélez]], cured at least 1,200 meters above sea level. Cured hams from Trevélez are qualified to be among the “sweetest” cured hams due to the low degree of salting necessary for the drying and maturing processes to succeed properly. This is caused by the north winds coming from the high tips of Sierra Nevada.
* [[Teruel]], is cured at least 800 meters above sea level, with a minimum of a year of curing and aging<ref>[http://www.jamondeteruel.com/ Regulator Agency of the Serrano Ham D.O.], Jamón de Teruel.com</ref>


== Labeling ==
[[Jamón Ibérico]] (Iberian ham) comes from the [[black Iberian Pig]], and is also classified depending on the amount of [[acorns]] they eat, which determines the ham quality. Spanish regulators<ref>[http://www.mapa.es/es/alimentacion/pags/iberico/informacioniberico.htm Campaña informativa sobre los Productos del Ibérico del Ministerio de Agricultura de España]</ref> recognize three qualities:
[[File:Making Jambon de Bayonne--Step 4.jpg|thumb|Hams aging in an atmospherically controlled storage room in [[Mazerolles, Pyrénées-Atlantiques|Mazerolles]], Béarn, Pyrénées-Atlantiques]]
* Jamón Ibérico ''Cebo'' hogs are fed only commercial feed.
In many countries the term is now protected by statute, with a specific definition. For instance, in the United States, the [[Code of Federal Regulations]] (CFR) says that "the word 'ham', without any prefix indicating the species of animal from which derived, shall be used in labeling only in connection with the hind legs of swine".<ref>{{cite web|url=https://www.law.cornell.edu/cfr/text/9/317.8|title=9 CFR 317.8 – False or misleading labeling or practices generally; specific prohibitions and requirements for labels and containers|publisher=Legal Information Institute}}</ref>
* Jamón Ibérico ''Cebo Campo'' hogs are fed only commercial feed.
* Jamón Ibérico ''Recebo'' hogs are raised on commercial feed and fed acorns for the last few months of their lives.
* Jamón Ibérico ''Bellota'' hogs are fed a diet almost exclusively of [[acorn]]s (''bellotas''), the most famous.


In addition to the main categories, some processing choices can affect legal labeling. For instance, in the United States, a "smoked" ham must have been smoked by hanging over burning wood chips in a [[smokehouse]] or an atomized spray of [[liquid smoke]] such that the product appearance is equivalent; a "[[hickory]]-smoked" ham must have been smoked using only hickory. However, injecting "smoke flavor" is not legal grounds for claiming the ham was "smoked"; these are labeled "smoke flavor added". Hams can only be labeled "honey-cured" if honey was at least 50% of the sweetener used, is at least 3% of the formula, and has a discernible effect on flavor. So-called "lean" and "extra lean" hams must adhere to maximum levels of fat and [[cholesterol]] per 100&nbsp;grams of product.
The regional appellations (D.O.) of Iberian ham include the following:
[[File:Paleta-ibérico.jpg|right|thumb|215px|Paleta ''Guijuelo'' D.O.]]


Whole fresh pork leg can be labeled as ''fresh ham'' in the United States.
* [[D.O. Los Pedroche]]s with Protected Denomination of Origin, from [[Córdoba (Spain)|Córdoba]] ([[Andalusia]]).
* [[D.O. Jamón de Huelva]] and [[Jabugo]], a full-flavored ham made in [[Huelva, Spain|Huelva]] (Andalusia). [[Jabugo]] is a small village in Huelva.<ref>[http://www.jamondehuelva.com/ Regulator Agency of the Iberian Ham D.O. Jamón de Huelva]</ref>
* [[D.O. Guijuelo]], in the province of [[Salamanca]], in the cities of [[Guijuelo]], [[Gredos]] and [[Béjar]].
* [[D.O. Dehesa de Extremadura]], made in [[Cáceres, Spain|Cáceres]] and [[Badajoz]].


=== Protected designations ===
===United States===
A number of hams worldwide have some level of protection of their unique characteristics, usually relating to their method of preservation or location of production or processing. Dependent on jurisdiction, rules may prevent any other product being sold with the particular appellation, such as through the [[Geographical indications and traditional specialities in the European Union|European protected geographical indication]].
[[File:Ham (1).jpg|thumb|left|200px|<center>Sliced ham</center>]]
{{-}}
{{div col}}
;Belgium
*Jambon d'Ardenne – [[Wallonia]]


;Bulgaria
The United States largely inherited its traditions relating to ham and pork from 17th-century Britain and 18th-century France, the latter especially in [[Louisiana]]. The French often used wet cure processed hams that are the foundation stock of several modern dishes, like certain [[gumbo]]s and [[sandwich]]es. Until the very early twentieth century, men living in the southern Appalachians would drive their pigs to market in the flatlands below each Autumn, fattening up their stock on chestnuts and fallen [[Mast (botany)|mast]], much like their Scottish forebearers did for centuries. Further, archaeological evidence suggests that the early settlers of Jamestown (men largely from the [[West Midlands (region)|West Midlands]]) built swine pens for the pigs they brought with them and, once established, also carried on an ancient British tradition of slaughtering their pigs and producing their pork in mid-November. To this day, the result is that in many areas of the Southeast, a large ham, not a turkey, is the centerpiece of a family [[Christmas dinner]].
*[[Elenski but]] – [[Elena (town)|Elena]]


;China
In the United States, ham is regulated primarily on the basis of its cure and water content. The [[United States Department of Agriculture|USDA]] recognizes the following categories:
*[[Anfu ham]]- [[Jiangxi]]
*[[Jinhua ham]] – [[Jinhua]]
*[[Rugao ham]] – [[Rugao]]
*[[Xuanwei ham]] – [[Xuanwei]]


;Czech Republic
Fresh ham is an uncured hind leg of pork. Country ham is uncooked, cured, dried, smoked-or-unsmoked, made from a single piece of meat from the hind leg of a hog or from a single piece of meat from a pork shoulder (picnic ham). Virginia's famous [[Smithfield ham]], a [[country ham]], must be grown and produced in or around [[Smithfield, Virginia]], to be sold as such. Similar, lesser known hams from Tennessee and the Appalachians have a similar method of preparation, but are more likely to include honey in their cures and be hickory smoked.
*[[Prague Ham|Pražká Šunka ("Prague Ham")]] – [[Prague]]


;Croatia
[[File:Allan Benton.JPG|300px|right|thumb|A hickory smoked ham being displayed.]]
*[[Pršut]]


;France
For most other purposes, under US law, a "ham" is a cured hind leg of pork that is at least 20.5% [[protein]] (not counting fat portions), and contains no added water. However, "ham" can be legally applied to "[[turkey ham]]" if the meat is taken from the turkey thigh. If the ham has less than 20.5% but is at least 18.5% protein, it can be called "ham with natural juices". A ham that is at least 17.0% protein and up to 10% added solution can be called "ham—water added". Finally, "ham and water product" refers to a cured hind leg of pork product that contains any amount of added water, although the label must indicate the percent added ingredients. If a ham has been cut into pieces and molded, it must be labelled "sectioned and formed", or "chunked and formed" if coarsely ground.
*Jambon noir de Bigorre ([[Protected designation of origin|PDO]]), made from black gascon pigs
*Jambon de kintoa (PDO), made from basque pigs
*Jambon de Corse (PDO), made from black nustrale pigs
*[[Bayonne ham|Jambon de Bayonne]] ([[Geographical indications and traditional specialities in the European Union|PGI]])
*Jambon d'Auvergne (PGI)
*Jambon de l'Ardèche (PGI)
*Jambon de Lacaune (PGI)
*Jambon de Vendée (PGI)
*Jambon sec des Ardennes (PGI)
*Jambon de Luxeuil
*Jambon du Limousin, made from black cul-noir pigs
*Jambon de Savoie
*Jambon du Périgord
*Jambon des Pyrénées


;Germany
Sugar is common in many dry hams in the United States; it is used to cover the saltiness. The majority of common wet-cured ham available in U.S. supermarkets is of the "city ham" variety,{{Citation needed|date=April 2007}} in which brine is injected into the meat for a very rapid curing suitable for mass market. Traditional wet curing requires immersing the ham in a brine for an extended period, often followed by light smoking.
*[[Ammerländer Schinken]] – [[Ammerland]]
*[[Black Forest ham|Schwarzwälder Schinken]] – [[Black Forest]]
*[[Westphalia ham|Westfälischer Schinken]] – [[Westfalen|Westphalia]]


;Italy
In addition to the main categories, some processing choices can affect legal labeling. A 'smoked' ham must have been smoked by hanging over burning wood chips in a [[smokehouse]] or an atomized spray of liquid smoke such that the product appearance is equivalent; a "[[hickory]]-smoked" ham must have been smoked using only hickory. However, injecting "smoke flavor" is not legal grounds for claiming the ham was "smoked"; these are labeled "smoke flavor added". Hams can only be labelled "honey-cured" if honey was at least 50% of the sweetener used, is at least 3% of the formula, and has a discernible effect on flavor. So-called "lean" and "extra lean" hams must adhere to maximum levels of fat and [[cholesterol]] per 100&nbsp;grams of product.
*[[:it:Prosciutto di Parma|Prosciutto di Parma]] – [[Parma]]
*[[:it:Prosciutto di San Daniele|Prosciutto di San Daniele]] – [[San Daniele del Friuli]]
*[[Speck Alto Adige PGI|Speck Alto Adige]] – [[South Tyrol]]
*[[Vallée d’Aoste Jambon de Bosses]] – [[Saint-Rhémy-en-Bosses]], Aosta Valley


;Luxembourg
One of the most popular and expensive hams in the United States is [[Smithfield ham|Smithfield]] or [[Virginia ham]]. Through a special curing process, Smithfield ham ages. In that time mold may grow on the outside of the ham, while the rest of the meat continues to age. This process produces a distinctive flavor, but the mold layer must be scrubbed off the ham before being cooked or served.<ref>[http://www.foodsubs.com/MeatcureHams.html Cook's Thesaurus: Ham]</ref>
*[[Éisleker Ham|Éisleker ham]] – [[Oesling]] region


;Montenegro
[[Turkey ham]], a boneless product made from pressed turkey thigh meat, is a popular low-fat alternative to traditional ham in the US.<ref>[http://www.recipetips.com/glossary-term/t--34849/turkey-ham.asp Turkey Ham]</ref>
*[[Njeguška pršuta]] – [[Njeguši]], Montenegro


;Portugal
A spiral-slicing process has become popular for bone-in or boneless hams sold by delicatessens in the US.<ref>[http://www.loganfarms.com/patents.html Patents & Press Releases: Benefits to the Franchisee of Logan Farms Spiral Slicing Technologies]</ref>
*Portuguese Fiambre (not to be confused with Guatemalan [[fiambre]])
*[[Presunto]]
*[[Jamón Ibérico]]


;Slovenia
==Tinned ham==
*[[Kraški pršut]]<ref>{{cite web|url=http://www.delo.si/novice/slovenija/zdaj-uradno-originalen-kraski-prsut-zasciten-v-eu.html|title=Zdaj uradno originalen: kraški pršut zaščiten v EU|date=15 June 2012}}</ref>
Tinned ham (more commonly known in the United States as "canned ham") is a meat product that is sold exclusively in tins (or cans). The ham itself is usually formed from smaller cuts of meat, cooked in the can, and is often covered in an [[aspic]] jelly during the [[canning]] process. Two versions are available, perishable and shelf stable. Tinned ham is usually sold in supermarkets and [[convenience stores]].


;Spain
==See also==
* [[Jamón serrano]]<ref>[http://www.jamondeteruel.com/ Regulator Agency of the Serrano Ham D.O.], Jamón de Teruel.com</ref>
{{Portal|Food}}
* [[Jamón Ibérico]],<ref>{{cite web|url=http://www.mapa.es/es/alimentacion/pags/iberico/informacioniberico.htm |archive-url=https://web.archive.org/web/20080522085421/http://www.mapa.es/es/alimentacion/pags/iberico/informacioniberico.htm |archive-date=22 May 2008 |title=Campaña informativa sobre los Productos del Ibérico del Ministerio de Agricultura de España |date=22 May 2008 |access-date=8 September 2013}}</ref> made from the [[Black Iberian pig]] breeds
{{div col}}
* [[Lacón Gallego]], from [[Galicia (Spain)|Galicia]]
* [[Beef aging]]

* [[Back bacon|Canadian Bacon]]
;United Kingdom
* [[Christmas ham]]
*[[Wiltshire cure]] ham<ref name=AtlasBC>[https://books.google.com/books?id=2pdEZc-74vkC A colour atlas of food quality control], section "Brine curing", pages 65 and 66. Jane P. Sutherland, A. H. Varnam</ref>
* [[Spam (food)|Spam]] - a chopped pork product

* [[York#Gastronomy|York ham]]
;United States
*[[Smithfield ham]] – [[Smithfield, Virginia]]
{{div col end}}
{{div col end}}


==References==
== Uses ==
[[File:850 food.JPG|thumb|A platter of ham and cheese sliced for sandwiches]]
{{reflist}}
[[File:Christmas ham.jpg|thumb|A Finnish [[Christmas ham]]]]
Ham is typically used in its sliced form, often as a filling for sandwiches and similar foods, such as in the [[ham sandwich]] and [[ham and cheese sandwich]]. Other variations include toasted sandwiches such as the [[croque-monsieur]] and the [[Cuban sandwich|Cubano]]. It is also a popular topping for [[pizza in the United States]].


In the United Kingdom, a pork leg cut, either whole or sliced, that has been cured but requires additional cooking is known as [[gammon (meat)|gammon]]. Gammons were traditionally cured before being cut from a side of pork along with [[bacon]]. When cooked, gammon is ham. [[Christmas ham|Cooked ham joints]] are a popular dish around [[Christmas]] time, particularly in the Anglosphere and Northern Europe. Gammon can also served as gammon steaks, which are fried or grilled, and served in a similar manner to [[bacon]].<ref>{{Cite web |title=What's the Difference Between Gammon & Ham? |url=https://www.lovepork.co.uk/discover-pork/how-to-guides/gammon-ham/whats-the-difference-between-gammon-ham/ |access-date=2024-03-06 |website=LovePork |language=en-GB}}</ref>
==External links==

<!--== Health effects ==
As a processed meat, there has been concern over the health effects of ham consumption.<ref>{{cite news|work=BBC News|title=Processed meat 'early death' link|last=Gallagher|first=James|url=https://www.bbc.co.uk/news/health-21682779}}</ref> A meta-analysis study from 2012 has shown a statistically relevant correlation between processed meat consumption and the risk of [[pancreatic cancer]], with an increase in consumption of {{convert|50|g|oz}} per day leading to a 19% increase in risk.<ref>{{cite journal|journal=British Journal of Cancer|year=2012|volume=106|pages=603–607|last1=Larsson|first1=SC|last2=Wolk|first2=A|title=Red and processed meat consumption and risk of pancreatic cancer: meta-analysis of prospective studies|issue=3|doi=10.1038/bjc.2011.585|pmid=22240790|pmc=3273353}}</ref>

This supported earlier studies, including the 2007 study "[[Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective]]", by the [[World Cancer Research Fund]] and the [[American Institute for Cancer Research]],<ref>{{cite news | url=http://www.dietandcancerreport.org/downloads/Second_Expert_Report.pdf | title=Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective | publisher=The [[World Cancer Research Fund]] and the [[American Institute for Cancer Research]] | date=31 October 2007 | access-date=18 September 2009 | archive-date=25 March 2009 | archive-url=https://web.archive.org/web/20090325235446/http://www.dietandcancerreport.org/downloads/Second_Expert_Report.pdf | url-status=dead }}</ref> which reviewed more than 7,000 studies published worldwide.<ref name="latimes_cancer">{{cite news | url=http://www.latimes.com/news/nationworld/nation/la-na-cancer31oct31,0,4739640.story | title= Body fat is linked to six types of cancers | author=Tina Marie Macias | newspaper=[[Los Angeles Times]] | date= 31 October 2007 | access-date=18 September 2009}}</ref> Among the recommendations was that, except for very rare occasions, people should avoid eating ham or other processed meats – cured, smoked, salted or chemically preserved meat products such as bacon, hot dogs, sausage,<ref>{{cite news | url=http://www.dietandcancerreport.org/downloads/Second_Expert_Report.pdf | title=Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective | publisher=The [[World Cancer Research Fund]] and the [[American Institute for Cancer Research]] | date=31 October 2007 | access-date=18 September 2009 | page=117 | archive-date=25 March 2009 | archive-url=https://web.archive.org/web/20090325235446/http://www.dietandcancerreport.org/downloads/Second_Expert_Report.pdf | url-status=dead }}</ref> salami,<ref>{{cite news | url=http://news.bbc.co.uk/2/hi/7069914.stm | title= Be thin to cut cancer, study says | work=[[BBC News]] | date= 31 October 2007 | access-date=18 September 2009}}</ref> and pastrami. The report states that once an individual reaches the {{convert|510|g|oz}} weekly limit for red meat, every {{convert|48|g|oz}} of processed meat consumed a day increases cancer risk by 21%.<ref name="latimes_cancer" />

A European [[cohort (statistics)|cohort study]] from 2013 also positively correlated processed meat consumption with higher all-cause mortality, with an estimation that 3.3% of the deaths amongst participants could have been prevented by consuming an average of less than {{convert|20|g|oz}} of processed meat per day over the course of the study.<ref>{{cite journal|title=Meat consumption and mortality – results from the European Prospective Investigation into Cancer and Nutrition|author=Rohrmann|date=7 March 2013|journal=BMC Medicine|volume=11|issue=63|pages=63|doi=10.1186/1741-7015-11-63|display-authors=etal|pmid=23497300|pmc=3599112 |doi-access=free }}</ref>
-->

== See also ==
* [[List of hams]]
* [[List of ham dishes]]
* [[List of smoked foods]]
* [[Christmas ham]]
* [[Ham and eggs]]
* [[Turkey ham]]
* [[Spam (food)]]

== References ==
{{Reflist|30em}}

== External links ==
{{Commons category|Ham (food)}}
{{Cookbook|Ham}}
{{Cookbook|Ham}}
* [http://homecooking.about.com/od/foodhistory/a/hamhistory.htm Ham history]
* [http://homecooking.about.com/od/foodhistory/a/hamhistory.htm Ham history] {{Webarchive|url=https://web.archive.org/web/20150906112602/http://homecooking.about.com/od/foodhistory/a/hamhistory.htm |date=6 September 2015 }}
* [http://www.fsis.usda.gov/Fact_Sheets/Ham/index.asp United States Department of Agriculture: Focus on Ham]
* [http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/ham-and-food-safety/ct_index Ham and food safety] at the [[United States Department of Agriculture]]
* [http://www.savoursfromspain.com Dehesa de Extremadura]
* [http://www.foodsubs.com/MeatcureHams.html ''The Cook's Thesaurus'': "ham"]
* [http://homecooking.about.com/library/weekly/blham.htm Ham Varieties and Terminology] at [[About.com]]
* [http://www.foodsubs.com/MeatcureHams.html Cook´s Thesaurus: ham]


{{Ham}}
[[Category:Cold cut]]
{{Pigs}}
[[Category:Easter food]]
{{Meat}}
[[Category:Ham|*]]
{{Authority control}}
[[Category:Garde manger]]
[[Category:Charcuterie]]


[[ar:هام]]
[[Category:Ham| ]]
[[Category:Ancient dishes]]
[[an:Pernil]]
[[bs:Šunka]]
[[Category:Charcuterie]]
[[bg:Шунка]]
[[Category:Lunch meat]]
[[Category:Garde manger]]
[[ca:Pernil]]
[[cs:Šunka]]
[[Category:Smoked meat]]
[[Category:Thanksgiving food]]
[[da:Skinke]]
[[de:Schinken]]
[[eml:Parsùtt]]
[[es:Jamón]]
[[eo:Ŝinko]]
[[eu:Urdaiazpiko]]
[[fa:ژامبون]]
[[fr:Jambon]]
[[gl:Xamón]]
[[ko:햄]]
[[hr:Šunka]]
[[io:Shinko]]
[[is:Skinka]]
[[it:Prosciutto]]
[[he:שינקן]]
[[hu:Sonka]]
[[nl:Ham (vlees)]]
[[nds-nl:Schinke]]
[[ja:ハム]]
[[no:Skinke]]
[[oc:Cambajon]]
[[pl:Szynka]]
[[pt:Presunto]]
[[ro:Jambon]]
[[ru:Ветчина]]
[[simple:Ham]]
[[sl:Šunka]]
[[fi:Kinkku]]
[[sv:Skinka]]
[[th:แฮม]]
[[tr:Jambon]]
[[uk:Шинка]]
[[vi:Jambon]]
[[yi:שינקען]]
[[zh-yue:火腿]]
[[zh:火腿]]

Latest revision as of 09:05, 7 July 2024

For the cured but uncooked leg of pork, see Gammon (meat). For other uses, see Ham (disambiguation).

Ham
Half of a bone-in ham, studded with cloves
TypePreserved meat
Main ingredientsCured leg cut pork
Typical slice of ham

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.[1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed.

Ham is made around the world, including a number of regional specialties. In addition, numerous ham products have specific geographical naming protection.

History

The preserving of pork leg as ham has a long history, with traces of production of cured ham among the Etruscan civilization known in the 6th and 5th century BC.[2]

Cato the Elder wrote about the "salting of hams" in his De agri cultura tome around 160 BC.[3]

There are claims that the Chinese were the first people to mention the production of cured ham.[4] Larousse Gastronomique claims an origin from Gaul.[5] It was certainly well established by the Roman period, as evidenced by an import trade from Gaul mentioned by Marcus Terentius Varro in his writings.[4]

The modern word ham is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant 'crooked'. It began to refer to the cut of pork derived from the hind leg of a pig around the 15th century.[6]

Because of the preservation process, ham is a compound foodstuff or ingredient, being made up of the original meat, as well as the remnants of the preserving agent(s), such as salt, but it is still recognised as a food in its own right.[7]

Methods

Ham is produced by curing raw pork by salting, also known as dry curing, or brining, also known as wet curing. Additionally, smoking may be employed, and seasonings may be added.

Dry-cured

Sea salt being added to raw pork leg as part of a dry cure process

Traditional dry cure hams may use only salt as the curative agent, although this is comparatively rare.[8] This process involves cleaning the raw meat, covering it in salt while it is gradually pressed to squeeze out fluid. Specific herbs and spices may be used to add flavour during this step. The hams are then washed and hung in a dark, temperature-regulated place until dry. It is then hung to air for another period of time.

The duration of the curing process varies by the type of ham. For example, Jinhua ham takes approximately 8 to 10 months to complete,[9] jamón serrano cures in 9–12 months, prosciutto di Parma takes more than 12 months, and Iberian ham can take up to 2 years to reach the desired flavor characteristics.[10] Many dry-cured hams, such as prosciutto, are eaten without being cooked.[11]

Most modern dry cure hams also use nitrites (either sodium nitrite or potassium nitrite), which are added along with the salt. Nitrites are used because they prevent bacterial growth and, in a reaction with the meat's myoglobin, give the product a desirable dark red color. The amount and mixture of salt and nitrites used have an effect on the shrinkage of the meat.[12] Because of the toxicity of nitrite, some areas specify a maximum allowable content of nitrite in the final product. Under certain conditions, especially during cooking, nitrites in meat can react with degradation products of amino acids, forming nitrosamines, which are known carcinogens.[13]

The dry curing of ham involves a number of enzymatic reactions. The enzymes involved are proteinases (cathepsins – B, D, H & L, and calpains) and exopeptidases (peptidase and aminopeptidase).[14] These enzymes cause proteolysis of muscle tissue, which creates large numbers of small peptides and free amino acids, while the adipose tissue undergoes lipolysis to create free fatty acids.[14] Salt and phosphates act as strong inhibitors of proteolytic activity.[15] Animal factors influencing enzymatic activity include age, weight, and breed.[16] During the process itself, conditions such as temperature, duration, water content, redox potential, and salt content all have an effect on the meat.[14]

The salt content in dry-cured ham varies throughout a piece of meat, with gradients determinable through sampling and testing or non-invasively through CT scanning.[17]

Wet-cured

Wet-cured hams are brined, which involves the immersion of the meat in a brine, sometimes with other ingredients such as sugar also added for flavour. The meat is typically kept in the brine for around 3 to 14 days.[8] Wet curing also has the effect of increasing volume and weight of the finished product, by about 4%.

The wet curing process can also be achieved by pumping the curing solution into the meat. This can be quicker, increase the weight of the finished product by more than immersion, and ensure a more even distribution of salt through the meat. This process is quicker than traditional brining, normally being completed in a few days.[18]

Wet-cured ham is usually cooked, either during processing, or after ageing.[19][20][21][22][23] It is first brined, then cooked in a container and finally surface pasteurized. Italian regulations allow it to contain salt, nitrites, sugar, dextrose, fructose, lactose, maltodextrin, milk protein, soy protein, natural or modified starches, spices, gelatin, and flavorings.[24]

Smoking

Ham can also be additionally preserved through smoking, in which the meat is placed in a smokehouse (or equivalent) to be cured by the action of smoke.

The main flavor compounds of smoked ham are guaiacol, and its 4-, 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol. These compounds are produced by combustion of lignin, a major constituent of wood used in the smokehouse.[25]

Labeling

Hams aging in an atmospherically controlled storage room in Mazerolles, Béarn, Pyrénées-Atlantiques

In many countries the term is now protected by statute, with a specific definition. For instance, in the United States, the Code of Federal Regulations (CFR) says that "the word 'ham', without any prefix indicating the species of animal from which derived, shall be used in labeling only in connection with the hind legs of swine".[26]

In addition to the main categories, some processing choices can affect legal labeling. For instance, in the United States, a "smoked" ham must have been smoked by hanging over burning wood chips in a smokehouse or an atomized spray of liquid smoke such that the product appearance is equivalent; a "hickory-smoked" ham must have been smoked using only hickory. However, injecting "smoke flavor" is not legal grounds for claiming the ham was "smoked"; these are labeled "smoke flavor added". Hams can only be labeled "honey-cured" if honey was at least 50% of the sweetener used, is at least 3% of the formula, and has a discernible effect on flavor. So-called "lean" and "extra lean" hams must adhere to maximum levels of fat and cholesterol per 100 grams of product.

Whole fresh pork leg can be labeled as fresh ham in the United States.

Protected designations

A number of hams worldwide have some level of protection of their unique characteristics, usually relating to their method of preservation or location of production or processing. Dependent on jurisdiction, rules may prevent any other product being sold with the particular appellation, such as through the European protected geographical indication.

Belgium
Bulgaria
China
Czech Republic
Croatia
France
  • Jambon noir de Bigorre (PDO), made from black gascon pigs
  • Jambon de kintoa (PDO), made from basque pigs
  • Jambon de Corse (PDO), made from black nustrale pigs
  • Jambon de Bayonne (PGI)
  • Jambon d'Auvergne (PGI)
  • Jambon de l'Ardèche (PGI)
  • Jambon de Lacaune (PGI)
  • Jambon de Vendée (PGI)
  • Jambon sec des Ardennes (PGI)
  • Jambon de Luxeuil
  • Jambon du Limousin, made from black cul-noir pigs
  • Jambon de Savoie
  • Jambon du Périgord
  • Jambon des Pyrénées
Germany
Italy
Luxembourg
Montenegro
Portugal
Slovenia
Spain
United Kingdom
United States

Uses

A platter of ham and cheese sliced for sandwiches
A Finnish Christmas ham

Ham is typically used in its sliced form, often as a filling for sandwiches and similar foods, such as in the ham sandwich and ham and cheese sandwich. Other variations include toasted sandwiches such as the croque-monsieur and the Cubano. It is also a popular topping for pizza in the United States.

In the United Kingdom, a pork leg cut, either whole or sliced, that has been cured but requires additional cooking is known as gammon. Gammons were traditionally cured before being cut from a side of pork along with bacon. When cooked, gammon is ham. Cooked ham joints are a popular dish around Christmas time, particularly in the Anglosphere and Northern Europe. Gammon can also served as gammon steaks, which are fried or grilled, and served in a similar manner to bacon.[31]


See also

References

  1. ^ "Bacon: Bacon and Ham Curing" in Chambers's Encyclopædia. London: George Newnes, 1961, Vol. 2, p. 39.
  2. ^ Filippini, Maria Antonietta (26 September 2013). "Quegli Etruschi che vendevano prosciutti" [Those Estruscan that sold hams]. Gazzetta di Mantova (in Italian). Archived from the original on 22 September 2022. Retrieved 5 April 2022.
  3. ^ Callow, EH (December 1947). "The Action of Salts and other Substances Used in the Curing of Bacon and Ham". British Journal of Nutrition. 1 (2–3): 269–274. doi:10.1079/bjn19470037. PMID 18907930.
  4. ^ a b Zeuthen, Peter (2008). Meat Fermentation Worldwide: History and Principles. John Wiley & Sons. ISBN 978-0-470-37634-8.
  5. ^ Larousse Gastronomique. Hamlyn. 2009. ISBN 978-0-600-62042-6.
  6. ^ Brown, Lesley, ed. (2007). Shorter Oxford English Dictionary. Vol. II (Sixth ed.). Oxford: Oxford University press. p. 3611.
  7. ^ "Labelling and Composition of Meat Products: Guidance Notes" (PDF). Food Standards Agency Scotland. p. 31. Archived from the original (PDF) on 20 November 2012. Retrieved 10 October 2013.
  8. ^ a b "Curing Methods". Meat and Sausages.com.
  9. ^ Zhou, G.H.; Zhao, G.M. (2007), "Biochemical changes during processing of traditional Jinhua ham", Meat Science, 77 (1): 114–120, doi:10.1016/j.meatsci.2007.03.028, PMID 22061402
  10. ^ Sentandreu, Miguel Angel; Toldrá, Fidel (2001). "Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham". European Food Research and Technology. 213 (2): 83–87. doi:10.1007/s002170100355. S2CID 84654103.
  11. ^ "'Taste My Prosciutto', He Said With a Drawl (Published 2003)". New York Times. 17 September 2003. Dry-curing with salt helps prevent bacterial growth, making the hams safe to eat uncooked. ... 'prosciutto crudo' is raw, air-dried pork (although safe and ready to eat thanks to the curing process)
  12. ^ Wierbicki, Eugen; Howker, John J (1976). "Effect of salt, phosphates and other curing ingredients on shrinkage of lean pork meat and quality of smoked processed ham". Journal of Food Science. 41 (5): 1116–1121. doi:10.1111/j.1365-2621.1976.tb14399.x.
  13. ^ Jakszyn, P.; Gonzalez, C. A. (2006). "Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence". World Journal of Gastroenterology. 12 (27): 4296–4303. doi:10.3748/wjg.v12.i27.4296. PMC 4087738. PMID 16865769.
  14. ^ a b c Toldrá, Fidel; Flores, Mónica (1998). "The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham". Critical Reviews in Food Science and Nutrition. 38 (4): 351–352. doi:10.1080/10408699891274237. PMID 9626490.
  15. ^ Sárraga, Carmen; Gil, Marta; Arnau, Jacint; Monfort, Josep M (1989). "Effect of curing salt and phosphate on the activity of porcine muscle proteases". Meat Science. 24 (4): 241–249. doi:10.1016/0309-1740(89)90042-9. PMID 22054673.
  16. ^ Sárraga, Carmen; Gil, Marta; García-Regueiro, José Antonio (1993). "Comparison of calpain and cathepsin (B,L and D) activities during dry-cured ham processing from heavy and large white pigs". Journal of the Science of Food and Agriculture. 62 (1): 71–75. doi:10.1002/jsfa.2740620110.
  17. ^ Vestergaard, Christian; Erbou, Søren G; Thauland, Torunn; Adler-Nissen, Jens; Berg, Per (January 2005). "Salt distribution in dry-cured ham measured by computed tomography and image analysis". Meat Science. 69 (1): 9–15. doi:10.1016/j.meatsci.2004.06.002. PMID 22062634.
  18. ^ Deibel, RH; Niven, CF (September 1958). "The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines". Applied Microbiology. 6 (5): 323–327. doi:10.1128/AM.6.5.323-327.1958. PMC 1057423. PMID 13571973.
  19. ^ Toldrá, F.; Reig, M. (2016). "Cooked Ham". Encyclopedia of Food and Health. Science Direct. pp. 303–306. doi:10.1016/B978-0-12-384947-2.00369-X. ISBN 9780123849533. Retrieved 24 October 2021.
  20. ^ Alexander, Maurice A.; Stringer, William C. (n.d.). "Country Curing Hams". Extension - University of Missouri. Retrieved 24 October 2021.
  21. ^ "Prosciutto Cotto - Ingredient - FineCooking". FineCooking. Archived from the original on 19 March 2022. Retrieved 27 October 2021.
  22. ^ "Tesco Prosciutto Cotto 100G". Tesco. n.d. Archived from the original on 27 January 2021. Retrieved 27 October 2021.
  23. ^ "Naturals Prosciutto Cotto (made in New Jersey, US)". Rovagnati US. Retrieved 27 October 2021.
  24. ^ Decreto 21 Settembre 2005, "Disciplina della produzione e della vendita di taluni prodotti di salumeria", Section I, "Prosciutto cotto" [1]
  25. ^ Wittkowski, Reiner; Ruther, Joachim; Drinda, Heike; Rafiei-Taghanaki, Foroozan "Formation of smoke flavor compounds by thermal lignin degradation" ACS Symposium Series (Flavor Precursors), 1992, volume 490, pp 232–243. ISBN 9780841222229
  26. ^ "9 CFR 317.8 – False or misleading labeling or practices generally; specific prohibitions and requirements for labels and containers". Legal Information Institute.
  27. ^ "Zdaj uradno originalen: kraški pršut zaščiten v EU". 15 June 2012.
  28. ^ Regulator Agency of the Serrano Ham D.O., Jamón de Teruel.com
  29. ^ "Campaña informativa sobre los Productos del Ibérico del Ministerio de Agricultura de España". 22 May 2008. Archived from the original on 22 May 2008. Retrieved 8 September 2013.
  30. ^ A colour atlas of food quality control, section "Brine curing", pages 65 and 66. Jane P. Sutherland, A. H. Varnam
  31. ^ "What's the Difference Between Gammon & Ham?". LovePork. Retrieved 6 March 2024.
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